Valorizing Underutilized Cereals and Legumes: Optimizing Functional Properties of Composite Flour and Nutritional Composition of Extruded Puffed Snack From Fonio and Winged Bean Flour Blends

ABSTRACT This study investigated quality attributes of fonio and winged bean composite flour and its extruded puffed snacks (EPSs). A simplex lattice mixture design was employed to obtain nine flour combinations. The functional properties of the composite flour were determined and thereafter it was...

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Hauptverfasser:	Temitope Babatunde, Adekola Adegoke, Celestina Omohimi, Olajide Sobukola, Oluseye Onabanjo, Abdul‐Rasaq Adebowale
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Wiley 2026-03-01
Schriftenreihe:	Legume Science
Schlagworte:	antinutrients mineral composition optimum combinations pasting properties puffed snacks twin‐screw extruder
Online-Zugang:	https://doi.org/10.1002/leg3.70086
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